A one-pot northeastern Brazilian rice and bean dish cooked with dried meat and finished with crumbled cheese, richer than everyday arroz com feijao.
Baiao de dois comes from the sertao, the dry interior backlands of northeastern Brazil, and its name, meaning 'dance of two,' refers to the pairing of rice and beans cooked together in one pot rather than served separately. Unlike the everyday arroz com feijao, this version cooks rice and beans together from the start along with carne de sol (sun-dried salted meat) and a bit of butter or cream, giving it a richer, more festive character. Finished with crumbled coalho cheese, a firm, salty Brazilian cheese that softens but doesn't fully melt, baiao de dois carries the distinct, resourceful flavors of the sertao's dry-cured meats and dairy, a dish built to sustain through a hot, arid climate.
Serves 4
If needed, soak the carne de sol in water for several hours, changing the water, to reduce saltiness, then shred it.
Melt butter in a heavy pot and cook the shredded meat until lightly browned, about 6 minutes; remove and set aside.
In the same pot, cook onion until soft, then add garlic for 1 minute.
Stir in the rinsed rice and cooked black-eyed peas, coating them in the fat and aromatics.
Add water or bean broth and salt, bring to a boil, then cover and simmer 18-20 minutes until the rice is tender.
Use reserved bean cooking broth instead of plain water if you have it — it adds significant depth of flavor to the finished dish.
Stir the browned meat back into the pot along with half the cheese, fluffing gently.
Scatter the remaining cheese and cilantro over the top just before serving.
Desalt the carne de sol thoroughly if it's very salty, soaking and changing the water a few times, since it's meant to season the dish rather than overwhelm it.
Use reserved bean cooking liquid instead of plain water for the rice if available — it adds noticeably more depth.
Add the cheese in two stages, some stirred in and some scattered on top, so you get both melted richness and distinct crumbled bites.
A vegetarian version omits the carne de sol and relies on butter and cheese for richness.
Some versions add a bit of pumpkin for natural sweetness and color.
Fresh shrimp can replace the dried meat for a coastal variation of the dish.
Refrigerate up to 3 days in an airtight container; reheat gently with a splash of water, since the rice can dry out on standing.
Baiao de dois originates in the sertao backlands of Brazil's northeast, a historically arid region where dried, salted meats and firm cheeses that didn't require refrigeration became dietary staples, giving rise to this distinctly regional rice and bean dish.
A well-salted, dried beef jerky-style cut can substitute, or you can use regular cooked beef with extra salt for a less traditional but still flavorful version.
A firm, salty cheese like haloumi or queso fresco works as a reasonable substitute, since it holds its shape similarly when heated.
The carne de sol likely wasn't desalted enough — soak it longer next time, changing the water several times before cooking.
Per serving (380g / 13.4 oz) · 4 servings total
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